Abstract
Three different forms of garlic, namely, fresh garlic (2%, 6%, 10%), heat-dried (1%, 2%, 3%) and freeze-dried (1%, 2%, 3%), were supplemented in soybean paste to prepare Doenjang and further evaluated for functional, nutritional and safety aspects. Results showed a considerable antioxidant and anti-proliferative activity of garlic-supplemented Doenjang. As a measure of nutritive value, a high amount of total free amino acids, 4,290.73 mg/100 g–5,492.94 mg/100 g, was observed in prepared Doenjang. Among all preparations, 3% freeze-dried garlic-supplemented Doenjang proved the most effective against gastric adenocarcinoma and lung adenocarcinoma with 50% inhibition concentration of 7.66 ± 0.53 mg/mL and 7.82 ± 0.34 mg/mL, respectively. However 10% fresh-garlicsupplemented Doenjang (GGD-10) showed better activity against colorectal adenocarcinoma (HT29) cell line. Furthermore, GGD-10 effectively reduced colony formation and altered mitochondrial membrane potential of HT29 cells. Absence of pathogenic bacteria (Staphylococcus aureus, Salmonella species and Bacillus cereus) and aflatoxin was observed in Doenjang samples. In addition, nontoxic amount of anti-nutritional biogenic amines was observed in all the samples. The results collectively suggest that the addition of garlic in Doenjang can improve its nutritional and functional value, resulting in the protection of consumers from protein deficiencies and various stress conditions.
Highlights
Soybean (Glycine max) is a major crop long being used as a chief source of protein in Asian countries
Concerning to this, the present study was designed to prepare Doenjang by adding various forms and combinations (1%, 2%, 3%, 6% and 10%) of garlic with soybean paste and evaluated for its physicochemical, nutritional and functional properties, along with determination of toxicological properties by quantifying biogenic amines, aflatoxins and presence of food pathogenic bacteria
It is well established fact that acidic pH is an indication of microbial fermentation; results insight that the decreased pH in garlic-supplemented samples is possibly because of good fermentation of soybean paste
Summary
Soybean (Glycine max) is a major crop long being used as a chief source of protein in Asian countries. Soybeans are the most important legume that contains all the essential amino acids required for human development and can be consumed as such (seeds) or used after processing in the form of soy flour, defatted soy flakes, soy proteins concentrate and soy protein isolates[2]. Biogenic amines are the most common contamination in soybean paste during fermentation, excessively high levels of which are associated with serious health issues[6]. Concerning to this, the present study was designed to prepare Doenjang by adding various forms (fresh, heat-dried and freeze-dried) and combinations (1%, 2%, 3%, 6% and 10%) of garlic with soybean paste and evaluated for its physicochemical (color, pH, moisture, salt and ash), nutritional and functional properties, along with determination of toxicological properties by quantifying biogenic amines, aflatoxins and presence of food pathogenic bacteria
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